The saccharomyces that I have is SIGMA 30, but not sure what the actual yeast isolate is. It comes in small plastic vials with one dose sufficient for 150L of milk. I used only 1/4 vial for 100L of milk and got good results in terms of gas production but I didn't like the flavour.

Tomer, it is best IMHO to think of this not as bread or fermenting yeast. It is sereviciae, but a special strain. It follows normal glucose fermentation pathways, but will also help to hydrolize as casein, adding flavor. In raw milk blue cheese, this kind of strain is often found naturally in established ecosystems. The origin I think is not in a practice... it's modern... isolated yeast added back to pasteurized milk in a recipe to achieve specific properties.

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Tomer - I am surprised you don't know it, saccharomyces cerevisiae is one of the most popular yeast products in wine and beer brewing. In fact the name means something like that... sacchar... = sugar and cerevisiae is like the Spanish word cesrveza - beer!

IMHO, the strain differences are drastic enough to where this one in practice only slightly resembles modern baker's yeast. This strain is moderately useful for CO2 production, unlike baker's yeast, which produces tons of it rapidly. This adjunct is better to help with deacidification, openness, and flavor formation. It consumes hydrolyzed lactose as a primary energy source IIRC.

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Thats interesting, how does the deacidification works? I know that some S.C isolates have a "trick" up their sleeve, which allows them to partially consume malic acid as secondary energy source. is there a simmilarity here?

Essentially as you described. Yeast has mechanisms that enable it to ferment multiple types of fermentables directly. It prefers glucose due to a phenomenon called catabolytic repression, which is basically when certain enzymes are not produced in the presence of a preferred food source. But it will consume other sources of carbon on a limited basis, deacidifying the surface. The best yeast for this is kluyveromyces, but some saccharomyces will also work to an extent (and much slower).

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